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Orange & Almond Cake

Gluten-Free Orange & Almond Cake

If your oven runs hot lower the temperature and cook for 10-15 minutes longer. (If the oven is hot the outside of the cake will crisp up quickly and the inside will remain gooey.)

To save some time boil the oranges ahead of time. This cake takes a bit of extra planning but it’s worth it.

Since the outside of the cake will be browned, dust lightly with some powdered sugar.

If you’d like to top it with something, try a marmalade sauce. Combine 1/2 cup organic orange marmalade with 3/4 cup fresh organic orange juice in a saucepan. Bring to a boil and stir constantly. Remove from heat. Combine 3 Tablespoons of arrowroot powder with 3 Tablespoons of water in a small cup or container. Slowly pour into the citrus mixture. Return to heat and stir until thickened. (If you’d like it to be creamier, strain out the peel, cool, then mix in 3 Tablespoons heavy cream.)

I recommend using a springform pan if you have one. If you chose to split the batter into two pans so that you can fill it, be sure to lower the temperature so that you don’t burn the outside. Just cook it low and slow—like a meringue.

The cake can also be served with a side of crème fraîche and fresh berries too. Myself, I just like to eat it the way it is without anything fancy on it.

Orange & Almond Cake

Difficulty:

Intermediate

Yield:

Serves 6-8.

Ingredients:

2 large whole oranges (organic preferred, since the whole orange including skin will be used)

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